Fresh Tomato Tapenade 
Tennessee Recipes
You will need:
- 1 pound Roma tomatoes, quartered lengthwise and cored
- 4 tablespoons extra virgin olive oil
- 1 tablespoon herbes de Provence
- Salt and fresh ground black pepper to taste
- 2 large cloves garlic, chopped
- 1 pound fresh mozzarella, sliced into rounds
- Fresh basil leaves
- Extra virgin olive oil
Preheat oven to 200 degrees. Place tomatoes on parchment paper in a sheet pan in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle with herbes de Provence, salt and pepper. Bake for 3-4 hours or until edges shrivel up and centers are still slightly moist. Transfer to a plate to cool. In a food processor, blend tomatoes with garlic and remaining 2 tablespoons olive oil until finely chopped (not pureed). Season again with salt and pepper.
To serve, place mozzarella slice on a water cracker or crostini. Spread tomato tapenade on each round and drizzle with extra oil. Garnish with basil and serve.
See other great Tennessee Recipes at www.picktnproducts.org.